Sticky gingerbread cake

Sticky gingerbread cake is a delectable treat that combines the warm spices of ginger, cinnamon, and molasses to create a moist, flavorful dessert perfect for any occasion. This traditional cake is simple to prepare and is sure to become a favorite in your dessert repertoire.

Ingredients:

• Butter: 1/2 cup (115g)
• Brown sugar: 1/2 cup (100g)
• Golden syrup: 1/4 cup (85g)
• Molasses: 1/4 cup (85g)
• Fresh ginger, grated: 2 tbsp
• Eggs: 2
• All-purpose flour: 2 cups (250g)
• Baking soda: 1 tsp (5g)
• Ground ginger: 1 tsp
• Cinnamon: 1 tsp
• Hot water: 1 cup (240ml)

Preparation and cooking time: 50 minutes

Serves: 8

Nutritional Facts (per serving):

• Calories: 350
• Protein: 5g
• Carbs: 55g
• Fat: 12g
• Fiber: 1g
• Sugar: 30g

How to Make Sticky Gingerbread Cake:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter, brown sugar, golden syrup, and molasses until smooth.
3. Mix in the grated fresh ginger.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. In a separate bowl, whisk the flour, baking soda, ground ginger, and cinnamon.
6. Gradually add the dry mixture to the wet ingredients, alternating with the hot water, beginning and ending with the flour mixture.
7. Pour the batter into a greased 8-inch square baking pan.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

Tips:

1. For an extra kick, add a pinch of ground cloves or nutmeg.
2. Make sure to use fresh baking soda for the best rise.
3. If you don’t have golden syrup, honey can be a substitute, but it will slightly alter the taste.
4. Store the Sticky gingerbread cake in an airtight container to keep it moist.

Serving Suggestions:

• Enjoy your Sticky gingerbread cake warm with a dollop of whipped cream or vanilla ice cream.
• Slice it up and pair it with a warm cup of tea or coffee.
• Drizzle with a simple icing made from powdered sugar, milk, and a touch of vanilla extract.

Sticky gingerbread cake is not just a winter treat. Its flavors are comforting and rich, making it a delightful dessert year-round. While its origins are rooted in traditional European cuisine, its universal appeal has made it a favorite worldwide. So, the next time you’re looking to whip up a dessert that’s both familiar and exciting, remember this recipe. Whether you’re a seasoned baker or just starting, this Sticky gingerbread cake will surely impress. Give it a try and revel in the flavors of this timeless classic.

STICKY GINGERBREAD CAKE

Sticky gingerbread cake is a delectable treat that combines the warm spices of ginger, cinnamon, and molasses to create a moist, flavorful dessert perfect for any occasion. This traditional cake is simple to prepare and is sure to become a favorite in your dessert repertoire.

5 from 1 vote

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Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

STICKY GINGERBREAD CAKE

Amount per Serving

Calories

350

% Daily Value*

Fat

 

12

g

18

%

Carbohydrates

 

55

g

18

%

Fiber

 

1

g

4

%

Sugar

 

30

g

33

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Butter: 1/2 cup 115g
• Brown sugar: 1/2 cup 100g
• Golden syrup: 1/4 cup 85g
• Molasses: 1/4 cup 85g
• Fresh ginger grated: 2 tbsp
• Eggs: 2
• All-purpose flour: 2 cups 250g
• Baking soda: 1 tsp 5g
• Ground ginger: 1 tsp
• Cinnamon: 1 tsp
• Hot water: 1 cup 240ml

Instructions

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, cream together the butter, brown sugar, golden syrup, and molasses until smooth.
• Mix in the grated fresh ginger.
• Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• In a separate bowl, whisk the flour, baking soda, ground ginger, and cinnamon.
• Gradually add the dry mixture to the wet ingredients, alternating with the hot water, beginning and ending with the flour mixture.
• Pour the batter into a greased 8-inch square baking pan.
• Bake for 40-45 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

TIPS:

1. For an extra kick, add a pinch of ground cloves or nutmeg.
2. Make sure to use fresh baking soda for the best rise.
3. If you don’t have golden syrup, honey can be a substitute, but it will slightly alter the taste.
4. Store the Sticky gingerbread cake in an airtight container to keep it moist.

SERVING SUGGESTIONS:

• Enjoy your Sticky gingerbread cake warm with a dollop of whipped cream or vanilla ice cream.
• Slice it up and pair it with a warm cup of tea or coffee.
• Drizzle with a simple icing made from powdered sugar, milk, and a touch of vanilla extract.